Local Chefs revolutionize traditional taco stand to gourmet style
30 de Octubre 2012
In Tijuana it is not surprising to see a couple arguing on a street corner on which is the best place to enjoy a good taco, and it’s difficult to agree on this issue since everyone has a different taste and opinion.Visitors that come to Tijuana, both from the U.S. and from the southern parts of Mexico have always enjoyed the delights of the street kitchens that can be found easily in certain corners.So many places, options, meats, marinades, fish, but ultimately the feeling in the city is the octopus tacos of Kokopelli.Without having enough capital to open a restaurant, the creativity of young local chefs now is beginning to take to the streets by carrying quality dishes, seasonings and a little magic to the demanding tastes of grilled seafood lovers.This is the case of Guillermo "Bear" Campos who is a chef that graduated from the Culinary Art School in Tijuana, and also that of his brother Pablo Campos and his business partner Orlando "Cricket" Miguel de Monte, who all are young entrepreneurs that have made a small taco stand, the new gastronomic corner of Baja California.Literally their advertising has been through word of mouth says "Cricket" while greeting farewell to a couple of guests: "We began testing this with a small stand and this you see here today is an evolution from that.""The project of Kokopelli surged from us just looking for employment, willing to work and doing what we like," said "Cricket". "Kokopelli is a deity of the tribe of the Hopi Indians; this represents fertility, music and dance."